- Exported from MasterCook
VELOUTE FROID AUX HERBES DE SAISON
4 Preparation Time :
Categories : Soups Masterchefs
Amount Measure Ingredient -- Preparation Method -- -- --
2 tb Butter, unsalted
1 c Sorrel, leaves, shredded
1/4 c Basil, fresh, shredded
2 tb Chives, fresh, chopped
2 tb Tarragon, fresh, chopped
2 c Stock Chicken **
Pepper, white, ground
6 lg Egg yolks
2 c Cream, whipping
Creme fraiche OR Cream, sour (garnish)
** See recipe for Chicken Stock.
Heat the butter in a saucepan, and add the
minutes.) Add basil, chives, and tarragon and stir for 2 minutes. Add the stock, and bring to a boil - boil
for 5 minutes.
Season to taste with salt and white pepper.
In a mixing bowl, whisk together the egg yolks
and cream. Very gradually whisk the hot mixture into the cream mixture. Return the combined mixture back
to the saucepan and stir constantly over low heat
Transfer the soup to a bowl set in a larger bowl
of ice water and stir until cool. Refrigerate.
Add fresh lemon juice to taste, and adjust the
seasoning with salt and white pepper. Garnish with
creme fraiche or sour cream.
Source: New York's Master Chefs, Bon Appetit
: Written by Richard Sax, Photographs by Nancy
McFarland : The Knapp Press, Los Angeles, 1985
Chef: Jean-Jacques Rachou, La Cote Basque
Restaurant, New York - - - - - - - - - - - - - - - - - -